master's thesis
In vitro biološka svojstva hidrolizata proteina iz pogače konoplje

Bagović, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

Cite this document

Bagović, M. (2018). In vitro biološka svojstva hidrolizata proteina iz pogače konoplje (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:019872

Bagović, Martina. "In vitro biološka svojstva hidrolizata proteina iz pogače konoplje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:019872

Bagović, Martina. "In vitro biološka svojstva hidrolizata proteina iz pogače konoplje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:019872

Bagović, M. (2018). 'In vitro biološka svojstva hidrolizata proteina iz pogače konoplje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2021, https://urn.nsk.hr/urn:nbn:hr:159:019872

Bagović M. In vitro biološka svojstva hidrolizata proteina iz pogače konoplje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2021 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:019872

M. Bagović, "In vitro biološka svojstva hidrolizata proteina iz pogače konoplje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:019872

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